With a sharp knife, split apart the loins of the sole. Gently pound the fish between two sheets of parchment paper, making an even surface about a quarter- to a half-inch thick. Set aside and chill.
In the kitchen today, Discover Newport has brought us Chef Brian Ruffner from Jo’s American Bistro making Crabmeat Stuffed Sole with White Asparagus sauce, Celeriac Mashed Potatoes and Winter Salad.
Robert D. Ehrlich, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make seafood stuffed filet of sole with roasted shallot and sherry cream sauce. In a mixing bowl, combine all ingredients, ...
Mike's Kitchen in theTabor-Franchi VFW Post 2396, 170 Randall St., Cranston, is a local legend. MikeLepizzera's food reminds many diners of home cooking and that keeps crowdscoming back year after ...
CRANSTON, R.I. -- Today, let's celebrate a Rhode Island original and share a recipe The Journal published six years ago. Everyone knows Mike's Kitchen in the Tabor-Franchi VFW Post 2396, 170 Randall ...
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